Grilled Venison and Vegetables Recipe

5 1 1
Grilled Venison and Vegetables Recipe
Grilled Venison and Vegetables Recipe photo by Taste of Home
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Grilled Venison and Vegetables Recipe

Read Reviews
5 1 1
Publisher Photo
My husband enjoys hunting, and it's my challenge to find new ways to serve venison. This recipe makes hearty kabobs perfect for grilling. The marinade reduces the "wild" taste, so guests often don't realize they're eating venison. —Eva MiIler-Videtich, Cedar Springs, Michigan
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 15 min.

Ingredients

  • 1 cup red wine vinegar
  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 1/4 cup ketchup
  • Dash pepper
  • Dash garlic powder
  • 1-1/2 pounds boneless venison steak, cut into 1-1/4-inch cubes
  • 8 to 12 cherry tomatoes
  • 8 to 12 fresh mushrooms, optional
  • 1/2 medium green or sweet red pepper, cut into 1-1/2 inch pieces
  • 1 to 2 small zucchini, cut into 1-inch chunks
  • 1 large onion, cut into wedges
  • 8 to 12 small new potatoes, parboiled

Directions

In a glass bowl or plastic bag, combine vinegar, honey, soy sauce, ketchup, pepper and garlic powder; set aside 1/4 cup for vegetables. Set aside 3/4 cup for basting. Add meat to bowl or bag; stir or shake to coat. Cover (or close bag) and refrigerate for 4 hours. One hour before grilling, toss vegetables with 1/4 cup reserved marinade.
Drain and discard marinade from meat.
Thread meat and vegetables alternately on skewers. Grill over medium-hot heat for 15-20 minutes or until a meat thermometer inserted in the venison reads 160°, turning and basting frequently with reserved 3/4 cup marinade. Yield: 4-6 servings.
Originally published as Grilled Venison and Vegetables in Taste of Home June/July 1994, p35

  • 1 cup red wine vinegar
  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 1/4 cup ketchup
  • Dash pepper
  • Dash garlic powder
  • 1-1/2 pounds boneless venison steak, cut into 1-1/4-inch cubes
  • 8 to 12 cherry tomatoes
  • 8 to 12 fresh mushrooms, optional
  • 1/2 medium green or sweet red pepper, cut into 1-1/2 inch pieces
  • 1 to 2 small zucchini, cut into 1-inch chunks
  • 1 large onion, cut into wedges
  • 8 to 12 small new potatoes, parboiled
  1. In a glass bowl or plastic bag, combine vinegar, honey, soy sauce, ketchup, pepper and garlic powder; set aside 1/4 cup for vegetables. Set aside 3/4 cup for basting. Add meat to bowl or bag; stir or shake to coat. Cover (or close bag) and refrigerate for 4 hours. One hour before grilling, toss vegetables with 1/4 cup reserved marinade.
  2. Drain and discard marinade from meat.
  3. Thread meat and vegetables alternately on skewers. Grill over medium-hot heat for 15-20 minutes or until a meat thermometer inserted in the venison reads 160°, turning and basting frequently with reserved 3/4 cup marinade. Yield: 4-6 servings.
Originally published as Grilled Venison and Vegetables in Taste of Home June/July 1994, p35

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MY REVIEW
Francisca3032 User ID: 6052254 2315
Reviewed Jul. 27, 2011

"We backed it and it was great. My husband and kids ate every last bite before the day was over and I made 3lbs of it. It is a keeper."

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